Bundt Cake

Pumpkin Bundt Cake

5:59 AM

 


Pumpkin Bundt Cake 

2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners' sugar 

Preheat oven to 350°.  In a large bowl, combine sugar and oil until blended.  Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.  Transfer to a greased 10-in. fluted tube pan.  Bake 60-65 minutes or until toothpick inserted near the center comes out clean.  Cool 10 minutes before inverting onto a wire rack.  Remove pan and cool completely. Dust with confectioners' sugar.

Bundt Cake

Citrus Buttermilk Bundt Cake

5:55 AM

 



Citrus Buttermilk Bundt Cake


1 cup shortening

2 cups sugar

4 large eggs, room temperature

2 teaspoons lemon extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk


GLAZE:

1 1/2 cups confectioners' sugar

1 tablespoon grated orange zest

5 tablespoons orange juice

1 tablespoon grated lemon zest

5 tablespoons lemon juice

1/4 teaspoon salt


Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.